Tuesday, April 08, 2008
Chaklis, the first attempt
red chili powder, hing, salt
Visit the person who you think makes the best chaklis in the whole wide world, during Diwali. Eat chaklis, and start asking questions. Whip out small diary from bag as they talk, and take notes.
Steer the conversation gently until they offer you some of their freshly ground chakli bhaazani. They love you anyway, so that won't be too difficult. In addition, they might also give you their thalipeeth bhaazani, which is not a bad thing at all.
Return home, put the packet in the freezer. After a few months you will hear from them and they will ask whether you got around to making chaklis. Be shameful that you haven't. Put it on a priority list. Wait for a day when the weather is cool but not damp.
Take out the sorya (chakli press) that has been lying unused for a couple of years. Whip out diary again, and follow instructions for making chaklis. Within twenty minutes, gorgeous looking chaklis will be coming out of the frying oil. Go against most instructions and don't wait until they are cool because that is impossible. Check each chakli for optimum crispness. Wonder why some are slightly softer than others. Jump joyously at the ones that have just the right crispness and color. Suddenly remember that pictures of the beauties have to be taken.
Feel confident about a second attempt.